Appetizers and Sides

Print Recipe
Broccoli Fritters
Little patties that are crisp on the outside and salty pops of feta and parmesan on the inside. Broccoli with a great mouthfeel. A nice twist on soggy over-steamed broccoli.
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Wash your broccoli well and shake off any water. Rough chop into 1/2" pieces.
  2. Saute the chopped broccoli in 2 Tbsp of olive oil until it is barely heated through. If it turns color it's over cooked.
  3. Spread out on a cutting board and let it cool enough to touch and chop down into 1/4" size bits.
  4. Beat your egg well. Mix in the flour, salt, cayenne pepper, feta crumbles and parmesan.
  5. Gently fold in your broccoli until it's coated well.
  6. Add the remaining olive oil to your pan and get it fairly hot. Note: Olive oil will not take high heat as well as avocado oil
  7. Divide into 8 portions and drop each one onto the heated pan. Use the back of a spoon to flatten into your desired thickness and shape
  8. Sautee until very crisp and well browned. Flip and repeat. Place on a paper covered platter to remove any excess oil.
Print Recipe
Chuckwagon Onion Rings
A heat tinged buttermilk coating over rings of sweet white jumbo onions and transformed into a guilty fried pleasure. This recipe works well for everyone at your table.
Cuisine American
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Cuisine American
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Instructions
  1. Peel one jumbo white onion and cut into 1/2 slices. Separate into rings and put into a bowl of ice water. Set aside.
  2. Set up your breading station. Divide the flour in half between two pie plates. Stir the cayenne pepper into one pan. Pour the buttermilk into a small bowl and mix in the hot sauce. Set this pan between the two flour pans.
  3. Heat oil to 350 deg. Decide how many rings you can cook at one time. Remember not to crowd them.
  4. Remove a few rings from the water, shake off and dredge in the seasoned self-rising flour until well dusted.
  5. Dip into seasoned buttermilk until well covered and dredge again in the next pan of flour. Repeat process with next rings.
  6. Drop your battered rings carefully into the hot oil. The buttermilk and self-rising flour should react by puffing up into a light crispy coating.
  7. Flip when they are the color you want. Pull from the oil and drain well on a paper covered plate.
Serving Sugestion
  1. Serve them while they're hot! They go nicely with some sweet and spicey ketchup or dipping sauce of your choice.
  2. If you want to make a batch for the rest of your table without the heat just omit the cayenne and hot sauce. Self-rising flour already has salt added but if you need more feel free to add away.

Comments are closed